Potato Crusted Vegetarian Quiche Recipe With Zucchini Tomatoes Feta Recipe 415

POTATO-CRUSTED VEGETARIAN QUICHE RECIPE WITH ZUCCHINI, TOMATOES & FETA RECIPE - (4.1/5)

Steps:

• Crust: Preheat the oven to 425°F. Lightly coat a deep 9-inch pie dish with cooking spray. With a paper towel or kitchen towel, squeeze the excess moisture out of the shredded potato. In a medium-sized bowl, toss the shredded potatoes with the olive oil, salt and pepper. Transfer the potato mixture to the prepared pie dish, and press the potato evenly on the bottom and up the sides of the dish. Bake until the potatoes are golden brown on the edges, 17 to 20 minutes. Quiche: Lower the oven heat to 375°F. While the crust is baking, whisk the eggs, egg white and milk together in a large bowl. Whisk in the smoked paprika, salt and pepper. Stir the grated zucchini into the egg mixture, and pour the entire mixture into the prepared crust. Sprinkle the tomatoes, feta cheese and green onion evenly over the egg mixture. Bake at 375°F until the egg is set in the center and starting to brown, 25 to 35 minutes. Let the quiche cool for about 10 minutes. Cut and serve. Calories 108.4 / Total Fat 4.8g / Saturated Fat 1.7g / Cholesterol 74.9mg / Sodium 396mg / Total Carbohydrates 11.3g / Fiber 1.9g / Sugars 2.2g / Protein 5.4g / WW (Old Points) 2 / WW (Points+) 3

POTATO-CRUSTED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Peel the potatoes, then thinly slice a knife or mandoline.
• Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.
• Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
• Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
• Reduce the oven temperature to 350˚F (180˚C).
• In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining teaspoon of salt, remaining ¼ teaspoon of pepper, and the garlic powder.
• Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
• Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
• Slice and serve.
• Enjoy!

FETA VEGGIE QUICHE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line pie pan with pie crust, and place a double layer of aluminum foil over the crust. Bake in the preheated oven for 5 minutes, and then remove foil. Continue baking until crust begins to set, about 5 to 7 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
• In a mixing bowl, beat eggs with milk and flour. Stir in onion, mushrooms, spinach, broccoli, and feta cheese. Season with salt and pepper. Pour mixture into hot crust.
• Bake quiche at 350 degrees F (175 degrees C) for 45 minutes to one hour. Quiche is done when knife inserted in center comes out clean. Cover edges of crust with foil if crusts begin to brown too quickly.

LOADED VEGETARIAN QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
• Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.
• Whisk eggs, milk, salt, and pepper together in a small bowl.
• Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
• Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.

VEGETABLE POTATO QUICHE

Steps:

• In a large bowl, combine the hash browns, egg and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 16-20 minutes or until golden brown., Meanwhile, in a large skillet, saute zucchini and red pepper in butter until crisp-tender. Remove from the hear; stir in the ham, eggs, milk, basil, salt and pepper. , Pour into crust. Sprinkle with Monterey Jack cheese. Bake at 400° for 15-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

VEGETARIAN QUICHE WITH POTATO CRUST

Steps:

• Preheat oven to 375 degrees.
• Press shredded potatoes into a lightly oiled large deep dish pie pan (I use a second glass pie plate to smash them into shape).
• Place pie plate in oven for 10-15 minutes until the potatoes are just beginning to brown.
• While potato-crust is cooking, work on the veggies.
• Brush fry pan with olive oil and saute the onions and peppers until onions are transparent, remove from heat.
• Cook the broccoli (and optional carrots) until slightly tender -- either by steaming for about 5 minutes or zapping in a covered microwavable dish with a splash of water for about 2 minutes.
• Beat the eggs in a bowl with the evaporated milk.
• After removing the potatoes from the oven, sprinkle about 2/3 cup of the cheese over the potato crust.
• Spread the cooked onions and peppers evenly in the pie pan.
• Spread the broccoli (and carrots) evenly over the onions and peppers.
• Sprinkle the crumbled veggie bacon over the veggies. This should basically fill the deep dish pie pan completely.
• Sprinkle the rest of cheese over the veggies.
• Carefully pour the milk and egg mixture into the deep dish pie pan.
• Place in the oven (I usually have a cookie sheet underneath to catch any spills) for 45 minutes or until egg is cooked and firm.
• Cool for 5 to 10 minutes before serving.

CRUSTLESS ZUCCHINI AND TOMATO QUICHE

Steps:

• Sauté zucchini and onion until soft.
• Butter a pie plate, put zucchini mixture in plate and then arrange sliced tomato on top of zucchini.
• Add salt and pepper, oregano, and then top with shredded cheese.
• Combine eggs and milk pour on top.
• Bake at 350°F for 45 minutes or until set.

VEGETARIAN QUICHE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350°., In a large skillet, saute the onion, green pepper, tomatoes, zucchini and mushrooms in butter. Add the curry powder, salt, pepper and cinnamon; mix well. Spoon into crust., In a large bowl, beat eggs. Add the milk and cheese; mix well. Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.